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Warum
Küchenlatein? Nun ja, vor meinem dreijährigen
England-Aufenthalt war mir die
Englische Küche genau so
unverständlich wie das Latein.
Aber einige Rezepte habe ich
mir damals notiert,
nachgekocht, für gut befunden - und sie bereichern
noch heute
meinen Speiseplan. |
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Savoury Chicken
1.
Place the stock, finely chopped onions,
chopped bacon, skinned, chopped tomatoes
and seasoning into a large sausepan.
2.
Place strips of lemon rind and mace in a
piece of muslin and tie. Place in the saucepan.
3.
Bring to the boil, add chicken, cover with a
lid and simmer for 35 minutes.
4.
Add rice, continue to cook for a further
30-45 minutes when rice should be cooked
and stock absorbed. Remove muslin, serve.
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Ingredients:
4 tomatoes
4 pieces chicken (fresh or thawed)
2 streaky rashers (bacon)
1 onion
Rind of 1/4 lemon
Blade mace
Seasoning
4 oz. Patna rice
3/4 pint stock
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Shepherds Pie
1.
Cook chopped onion in stock until tender,
add Worcester Sauce, breadcrumbs, nutmeg,
seasoning and meat. Mix thoroughly and
place in greased dish.
2.Mash potato, add butter or margarine and
egg. Beat well and place on top of the meat,
smooth over and bake.
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Ingredients:
3/4 lb. minced cooked meat
1 small onion, finely chopped
1/2 pint stock
Seasoning
1-2 tablespoonfuls Worcester Sauce
1 tablespoonful breadcrumbs
Pinch grated nutmeg
1 lb. cooked potato
1/2 oz. butter or margarine
1 egg
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[Ausländerin]
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